Peanut Butter Cheesecake Filled Chocolate Bundt Cake — moist chocolate cake filled with peanut butter cheesecake and topped with white chocolate peanut butter ganache.
I’m attending blogging conferences this week. Trying to make sense of all the things that make blogs work with Google, Facebook, Pinterest, video (yes, I’ve got some of those in the works) and more. Since taking over for Joan 18 months ago, I still feel like I’m swimming in the deep end.
I’m also having some remodeling done at my house. It’s an old house and my kitchen is about the ugliest thing on the planet. Seriously. When I moved into my house, everything (and I really mean everything) was pink and green. My kitchen had pink tile, pink blinds, pink laminate counter tops, pink cabinets and even a pink GE cooktop from 1958.
I’ve gradually been getting rid of the pink. It started with the tile which is now almond colored. Then I tossed the blinds. I painted my cabinets a dark blue and replaced the 1970’s hardware with art deco nickel. I’ve been saving my money for granite counter tops so I still have those awful pink laminate countertops and the cooktop.
I’ve found a contractor who’s going to knock out the cabinets over the cooktop and replace my vent hood. Did I mention the vent hood is an awful beige and is propped up with a stick because my teenage son broke it? He’s also going to move my refrigerator and build some new cabinets at the other end of my kitchen.
All this means my kitchen is likely going to be out of commission for a while so I made a bunch of desserts ahead of time to share with you.
A few months ago I found some peanut butter oreos in our local HEB (grocery store here in Texas). They inspired me to make this Peanut Butter Cheesecake Filled Chocolate Bundt Cake. How can you go wrong with peanut butter and chocolate?
Ingredients
- 1½ cup light brown sugar (loosely packed)
- ½ cup unsalted butter, softened
- 4 eggs
- ½ cup vegetable oil
- 1 cup milk
- 2 teaspoons vanilla
- 1½ cups flour
- ½ cup cocoa
- ½ cup chocolate pudding mix (or vanilla custard mix)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces cream cheese, softened
- ¼ cup peanut butter
- ¼ cup sugar
- 1 egg
- ½ cup white chocolate chips
- ¼ cup peanut butter
- 2 tablespoons milk
- ¼ cup dark chocolate
- 2 tablespoons cream
- Optional Garnish: 12 Peanut butter oreos.
Instructions
- Grease a 10-12 cup bundt pan.
- Cream butter and sugar.
- Add eggs, milk, oil, and vanilla and mix until blended.
- Add dry ingredients and mix until blended. Then beat on medium for 2 minutes.
- Prepare the Filling by blending all the filling ingredients together.
- Pour 2/3 of the batter into the bundt pan. Spoon filling in a ring so that it does not touch the sides of the pan. Spoon remaining cake batter on top of filling.
- Bake at 325°F for 45 minutes.
- Let cool in pan until lukewarm and then turn onto wire rack to cool.
- Drizzle ganache onto cooled cake. Top with peanut butter oreos if desired.
- Put ingredients in a microwave safe bowl. Microwave for 15 seconds and then stir. Repeat until white chocolate melts and ingredients are combined. Drizzle on cake while still warm.
- Put dark chocolate and cream in a bowl. Microwave for 15 seconds and then stir. Repeat until chocolate melts and ingredients are combined.
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